Sweet Curry Crockpot Chicken

Yes, I'm back(ish)!  It's nap time, and if you have kids you know what that means.  Maximum efficiency.  I've still been cooking, but chasing the 2 crazies around leaves me little time for posting here.  However, my goal is to start again if for no other reason then to have one place to go to look for my recipes when someone is busy screaming my name/clobbering his brother while I am trying to cook.

This recipe is so easy and too good to not share though.  The addition of raisins and almonds with the sweet curry sauce makes this meal one of our favorites, and we are not usually ones to choose chicken over red meat!  You can serve it over rice, roasted broccoli, or cauliflower rice... and can always add more raisins, almonds, and/or curry to taste :)

Sweet Curry Crockpot Chicken

• 2 lbs chicken breast
• 1 1/2 cups greek yogurt
• 1/2 can coconut milk (regular or light, or use heavy cream)
• 3-4 tbsp curry powder (you choose)
• 1-2 tbsp turmeric powder (you choose)
• 3 cloves minced garlic
• 2 tsp minced ginger root
• Salt and pepper to taste
• Olive oil
• 1-2 cups raisins
• 1-2 cups slivered almonds
• 1/2 bag frozen peas (optional)

Line the bottom of the crockpot with the chicken, then liberally drizzle with olive oil, and sprinkle salt, pepper, and the turmeric powder over the top.

In a bowl, mix the yogurt, garlic, ginger, and curry powder.  Add to the top of the chicken breasts and spread evenly over the top.











Sprinkle over everything the raisins and almonds.  Then drizzle more olive oil and sprinkle a bit more salt and pepper.  Then spread the coconut milk over it all.










Put on high for 4-5 hours, or low for 8-10 hours.  With about 30 minutes left, add the peas over the top to warm them.  I don't recommend adding them for the whole time, they become mush.  If anything, you can heat them separately and add at the end as a topping.

When cooked through, shred the chicken in the crockpot with the sauce, mix up, and add on to the base of your choosing.  Hope you enjoy!

Because I Have So Much Time On My Hands... Chicken Pot Pie/Chicken With Dumplings

I'd say I'm back, but with the arrival of boy #2 (oh yeah, I had another baby... surprise!), I doubt if I will keep up with the blogging.  What I AM doing is really trying to share all the half written recipes I've saved here, since I need them on the blog and easy to access instead of this half written draft limbo.  So, you're welcome I guess?

Anyways, this is DELICIOUS and fairly easy, although some time is required to prep things.  I have been doing the chopping and laying out of ingredients in the morning, first round of cooking during naptime, and finishing it off before heading out to get my older son in the afternoon.  Read here: I am doing the crock pot version of this since I don't have 1 hour to devote to standing in front of the oven without someone crying or pulling at my pants.

However, in simpler times the oven version was my favorite (with a Pillsbury crust of course), so whichever you choose you cannot go wrong.

Chicken Pot Pie/Chicken With Dumplings (Crock pot or Oven)

Filling

• 2-3 cups shredded or chopped roasted chicken (depends how much you want in filling, read at very bottom for how to cook in crockpot)
• 1 cup chicken stock, with 1 tbsp cornstarch mixed in
• 1/2 cup coconut milk (or all coconut milk if no stock present)
• 3 stalks celery, sliced (1 cup)
• 6 small carrots, cleaned and diced (1 cup)
• 1/2 medium onion, peeled and chopped (1/2 cup)
• 4 ounces mushrooms, cleaned and chopped
• 1/2 bag frozen peas, thawed
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• sea salt and ground pepper to taste

GF Crust (or use store bought)

• 1 1/2 cups blanched almond flour
• 2 Tbsp chilled grass-fed butter
• 1 egg
• 1/2 tsp salt

Cook or shred or chop the chicken.  If you are doing the crock pot version of this meal, place your chicken breasts in the crock pot just covered with water.  Add salt, pepper, and a little thyme.  Cook on low for 3 hours, then set liquid aside (can use as your stock) and chop/shred breasts.  OR just buy a rotisserie and save yourself the hassle (this requires advance planning, which I am incapable of).

Once chicken is chopped, or while chicken is in crock pot... Warm oil in a medium saucepan over medium heat. Add celery, carrots, onion, mushrooms, and thyme and saute for 5-10 minutes or until tender. (For spaced out version, this is the end of part one. Your kid is probably up from their nap. Turn off the stove and set pan aside with ingredients still in it.)

(For spaced out version, this happens after you've cooked and chopped your chicken) Add remaining spices, chicken, peas, coconut milk, and chicken stock (make sure you added the cornstarch to it) and bring to a boil. Reduce heat, and simmer to allow mixture to thicken.

When thickened to desired consistency, pour into casserole dish and cover with the GF** or regular crust.  Place crust of your choosing over top of chicken mixture and bake at 375 until crust is crispy, and filling is bubbling.

**If making GF crust... add flour, butter, egg, and salt in bowl of a food processor, pulse until a soft dough forms. Transfer to a sheet of parchment and use your hands for form a ball.  Top with another sheet of parchment, press down, and use a rolling pin to form dough to a 1/4-inch thick layer.

OR if you don't have time for that crust/cooking in the oven and using a timer sh*t...

Place your mixture in a crockpot on low for 1-2 hours... serve over biscuits of the coconut flour cheddar or almond meal variety (this one only take 90 seconds)!

The End.  Enjoy!

Oh. You wanted a picture?  Here's my kitchen after the first stage. Maybe I'll post more if my toddler lets me later tonight.

Cold Weather Food - Stew, Meatloaf, Crockpot Chicken!

So, these have been in the works for about 2 months.  Yes.  I have been trying to post for two.months.  Work, toddlerhood, family, and friends have taken the front seat, which the way it should be... but now, I give you three delicious, and fairly easy, meals.  They are each from a different friend (thanks mom friends!), and therefore are minimally modified.

Easy Meatloaf (not dry!)

• 2 lbs ground beef or turkey
• 1 cup chopped onions
• 2 garlic cloves, minced
• 1/4 cup ketchup (plus optional 1/4 cup for topping)
• 1/4 cup chopped parsley (4 tbsp if dry)
• 1 tbsp coconut flour
• 1/4 cup almond meal or 1/4 cup gluten free breadcrumbs
• 2 tbsp grated Parmesan cheese
• 3/4 cup shredded cheddar cheese
• 2 tbsp dijon mustard
• 1 large egg, beaten
• 3/4 tsp dried oregano
• salt and pepper to taste

Heat a skillet over medium heat and saute the onions and garlic until lightly browned.  Let cool, then combine with remaining ingredients.  Shape into 6 equal sized loaves and place in a cooking pan.  If desired, spread some ketchup over the top of each (about 2 tbsp a loaf). Bake at 425 degrees for about 25 minutes.  Center should be moist but not pink.

We like to serve with broccoli or sauteed greens, and top with sriracha mayonnaise...

The Best Beef Stew - crock pot or stove

• 3 lbs boneless beef stew meat, cut into chunks
• 3 tbsp flour, or arrowroot powder
• 1 tsp salt, plus more, to taste
• 1 tsp freshly ground pepper, plus more, to taste
• 1 package of sliced mushrooms (optional)
• 2 medium carrots, chopped
• 1 sweet potato, peeled and cubed
• 1 potato, peeled and cubed (or 5 small red potatoes)
• 1 onion, diced
• 2 tbsp tomato paste
• 2 tbsp dijon
• 1 tbsp crushed rosemary
• 1 bay leaf
• 3 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef broth
• 4 oz. thick-cut bacon, chopped (optional)

If adding bacon... In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.

In a plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Heat pan on medium, and add the bacon drippings or olive oil. Add half of the beef chunks and cook, turning once, until well browned. Transfer the beef to the slow cooker, or if doing all on stove top, set aside.

Add the veggies to the pan, with more oil, and let them brown for a few minutes, then also remove from pan and set aside. If in crock pot, now scatter the veggies on top of the meat.

Now, combine the broth, mustard, and tomato paste in the same pan. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. If doing all on stove top, add the wine and all other components back in, as well as rosemary and bay leaf, and cook on a low, simmering heat for 1-4 hours.

If in crock pot, pour the wine and contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.

Either way, it's delicious with some crusty, well buttered bread, or the primal friendly 90 second bread!

**minimally modified from http://www.williams-sonoma.com/recipe/beef-stew-with-bacon.html 


Super Easy Chicken Maribella

• 2 lbs chicken breast or thighs
• 5 small red potatoes, cubed with skin on
• 1 cup red wine vinegar
• 1 cup manzanilla green olives, with juice
• 1 1/2 cups prunes
• 1/2 cup olive oil
• 1 tbsp Italian seasoning 
• 1 bay leaf
• salt and pepper to taste

Place potatoes in the bottom of the crockpot, then add the chicken on top.  Next, pour all remaining ingredients over it all.  Place on low for 8 hours and enjoy!

 

April's Crazy. Here's An Easy Meal: Chicken or Beef Enchiladas

It's April and things are crazy over here.  From 70 degrees and lounging in the park to below freezing and fighting off snow, this month sure is off to a great start.  Enter my latest obsession on the mexican dish front... enchiladas!  It's definitely a comfort food and has a lot of dairy in it, but I think it's perfect for this up and down weather.

In my opinion this is a quick and easy meal... but some might argue that since it requires stove top cooking it's not necessarily "quick".  Regardless, it takes less than 30 minutes to put this together and it is DELICIOUS.  I suggest you use rotisserie chicken since it will retain moisture better OR cook your ground beef in the crock pot.  But you are your own person... do what you will :)

Chicken or Beef Enchiladas

• 2 lbs cooked chicken (from rotisserie) or pre-cooked ground beef
• 1 tbsp. olive oil
• 1 onion
• 1 red pepper
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 2 cups salsa of your choice
• 2 cloves minced garlic
• 1 tsp cumin
• 1 tsp lime juice
• 1/4 cup broth or water
• corn tortillas (or flour)
• salt and pepper to taste

Heat olive oil in a large skillet over medium heat. Add the cumin, garlic, onion, pepper, and season with salt and pepper.  Cook until tender, 5 to 6 minutes, then stir in 1/4 cup water (or broth) and sour cream. Remove from heat and fold in the meat, lime juice, 1/2 cup salsa, and 1/2 cup of the cheese.

Spread 1/2 cup of the salsa in a baking dish. Place cooked beef or chicken mixture in the tortillas (fill to your desired fullness), roll, and place "seam down" in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, about 15 minutes at 350°F.

Let cool a few minutes, then dig in.  We like ours with sour cream and guacamole.  And as always, enjoy!

(sorry, we ate it too fast for a final picture)

My Best Friend, the Crockpot: Easy Tacos and Chicken with Lentils

So, lately I cook almost every meal in the crock pot.  I know, that sounds bad.  Lazy and unhealthy.  But it's NOT.  Seriously, when did the crock pot get such a bad name?  It's the perfect tool for cooking when it's too hot, creating comfort food on a cold day, or just allowing you to make a delicious meal while taking care of a baby.  I am telling you, it is the way to go, especially when dinner could be at 5 pm, 8 pm, or anywhere in between.  And to prove it here are two recipes that are both manageable with an infant... I will let you figure out which is the easier of the two :)

Easy Tacos

• 2 lbs ground beef, thawed
• Taco seasoning packet (or your own)
• 1 red pepper, chopped
• 1/2 onion, chopped
• 1 tbsp lime juice
• 1 tbsp water
• 1 tsp Worcestershire sauce (optional)
• salt and pepper
• potato masher

Put meat (partially or fully thawed) in crock pot on low for 5 hours with lime juice, water, Worcestershire, and a dash of salt and pepper.  Every 1-2 hours, lightly mash with a potato masher just to break up meat to let it cook, then re-cover it.

After 5 hours turn to warm, drain grease, add remaining ingredients, mix well, and let sit for 2-4 hours (at least 1 hour).  Add toppings of your choice and eat!

Chicken and Lentils
(crockpot version of the original my brother made, inspired by this recipe)

• 2 pounds chicken thighs (or breast)
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 carrots, diced
• 1 cup dried green lentils
• 2 tbsp tomato paste
• 3 cups (or more) chicken broth
• 1 tsp dried thyme
• 1-2 bay leaves
• 2 teaspoon salt
• 1 cup apple cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (from a real lemon preferred)
• rice (optional)

Spray the inside of the crock-pot with non-stick spray.  Use the onion and carrot to cover the bottom of the crock-pot, and then add lentils over the top.  Sprinkle a small pinch of salt and pepper over it all.

Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in and sprinkle with salt and pepper. Cook until brown, about 3-5 minutes. Flip and repeat, then remove from heat.

Place chicken in an even layer on top of onions in the crock-pot.  Then mix the tomato paste in with the broth, and pour over the top.  Add the apple cider vinegar as well and then sprinkle the remaining spices on the chicken.

Cover and cook on high setting 1 hour; reduce to low setting, and cook 7 hours.

With one hour left, sprinkle with thyme and add lemon juice.  If making rice, start it up.  If more "sauce" is wanted, just add a little more broth towards the end... otherwise, enjoy!

Freezer Meals Part Three: No More Delivery Please!

So, baby H has arrived, and with him a flurry of odd hours, visitors, and lots of guesswork.  6 weeks in and we are finally figuring this baby thing out.  We think. ;)

With baby H (we shall now call him G since he does have a name) also came a change to how we eat.  Gone are the days where we could cook together when Eric arrived home, then sit down to a Netflix evening with a warm meal.  Now G dictates when we eat... Once the initial wave of baby visitors and food deliveries wore off, Eric and I found ourselves with a 4 week old baby and not much time to cook.  So, after 2 weeks of Eric frantically grilling when he got home, then eating in shifts, or ordering delivery, we missed our old habits of healthy primal meals.  So, I decided it was time to take advantage of the weekends and make enough meals to last us the following week. This Sunday marked our first attempt, and an hour and a half later we had a baby that was still napping (!) and four meals that we'd prepared together.  They are now sitting in the freezer ready to be thrown in a crock pot and reheated.  Can I say how excited I am?!

Since G will wake up any minute, here they are, some more modified than others.  They make great non-freezer meals too, so don't be shy about using them as such!

Salisbury Beef and Noodles

• 2 pounds Ground Beef
• 1/4 cup Brown Mustard
• 1/4 cup Ketchup
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• ½ tsp garlic powder
• 2 tbsp butter
• 1 diced medium onion
• 1 diced red pepper
• 1 can beef broth
• 2 tbsp cornstarch or arrowroot powder, mix with a little broth to make paste
• 1 pound noodles cooked and drained

Brown meat until slightly pink, then drain grease and add 2 tbsp butter to meat.  When melted, add onion and pepper, and potato (if using).  After 3-4 minutes, add beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Allow them to simmer in for 10 minutes or until sauce is thick.  Either set aside to let cool and then freeze (this option you make the noodles when you reheat the dish), or serve meatballs over a platter of noodles.

Reheat instructions: Crock pot on low for 2-3 hours, until heated through

**modified from Pioneer Woman

Easy Chicken Chili

• 1 small onion, chopped
• 1 (15.5 oz) can black beans
• 1 (15.5 oz) can kidney beans
• 1 (8 oz) can tomato sauce
• 10 oz package frozen corn kernels
• 2 (10 oz) cans diced tomatoes w/chilies
• 1 packet taco seasoning or make your own
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 lb boneless skinless chicken breasts
• 4 oz can chopped green chili peppers, chopped

Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in, cover and cook on LOW for 10 hours or on HIGH for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

If freezing, I recommend mixing ingredients raw and then thawing and putting in crock pot when ready to use. But if it's something you plan to eat that day, just follow instructions above!

**minimally modified from Skinny Taste, only addition is an extra lb of chicken… if want fully primal cut out beans and corn and sub in kale!

Tomato Sauce with Spicy Sausage and Pasta

• half of a yellow onion, diced
• 4 carrots, diced
• ½ bag frozen peas
• ½ bunch kale, chopped
• 12 ounces spicy Italian sausage (casings removed - just the ground meat)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 1½ teaspoons salt
• ½ teaspoon black pepper
• ½ cup red wine
• 28 ounce can tomato sauce
• ¼ cup balsamic
• pasta of your choice, cooked and drained

Heat the oil in a skillet over medium high heat with the onion, kale, and carrots.  Saute for until the vegetables are soft.  Add the ground sausage, peas, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine to get the browned bits off the bottom of the pan.  Add the tomatoes and balsamic - simmer for 10-20 minutes while the pasta is cooking (if not freezing meal).  Freeze or add to pasta and enjoy!

Reheat instructions: Crockpot on low for 2-3 hours, until heated through

**modified from Pinch of Yum

Mediterranean Chicken

• 2 rotisserie chicken, cut into bite sized pieces, skin removed
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 large potato, diced
• ½ bag frozen peas
• 2 teaspoons dried oregano
• 28 oz can crushed tomatoes
• 15 oz can chickpeas, rinsed and drained
• 1 cup chicken broth
• 2 bay leaves
• salt and pepper to taste
• 1 tablespoon freshly squeezed lemon juice

Heat olive oil in a pot over medium heat. Add onion, garlic, and potato and cook until softened, about 5-8 minutes.  Pour in everything else except chicken and lemon juice. Bring to a boil and cook 5 minutes. Add chicken, lower heat and simmer, uncovered, for 10 minutes.  When sauce has thickened, add lemon juice, stir a few times, and remove from heat.  Serve with rice or couscous, or cool and freeze for later.

Reheat instructions: Crockpot on low for 2-3 hours, until heated through

** modified from the kitchn

That's it, enjoy!

Freezer Meals Part One: Minimally Modified and Ready to Bake

Yes. It's been a few months. But I have been busy battling blizzards, eating constantly, and growing a baby, so I figure it's okay Anyways, 'm going to get right to the point... being only weeks from a potential baby arrival is a little intimidating. There's so much to wonder about, worry over, and prepare. And, since you all know how much I love food (and how scary I get when i don't have it), I decided the safest thing for everyone was to prep some meals beforehand for easy cooking once this kid decides to make an appearance.

So, I went to my parents in WMass over April vacation and my mom helped me make four meals (8 lbs of meat total). Below are the groceries for those meals, which are split between this post and the next. It was surprisingly easy, took maybe 90 minutes total with my mom and I working together. The idea is that everything can either get reheated, or thrown in a crock pot or oven to cook while I worry about other things.

I also plan on making the rest of the more "snack like" or easy to prep items this weekend, since they will not keep as long as the main meals. Anyways, you get the idea. This first post is all recipes I pretty much pulled right from Pinterest, and therefore are minimally modified, but delicious (yes, I tested them all before I made them for the main event). So, here they are. Make them now, or prep them for later... it's like a choose your own adventure!

#1 - Blueberry Lemon Protein Scones

• 1 cup blanched almond flour
• ½ cup protein powder (I use unflavored Sunwarrior)
• 3 tablespoons coconut flour
• 1 egg
• ½ cup milk
• 1 tbsp honey (2 if like really sweet)
• 2 tablespoons grapeseed oil (melted coconut oil or butter will work too)
• 1 teaspoon baking soda
• 1 tsp lemon zest
• ½ cup blueberries OR raspberries OR chocolate chips
• ¼ teaspoon sea salt (optional sprinkle on top)

Preheat the oven to 350 degrees.  Mix dry ingredients. Add wet ingredients. Mix until a loose dough forms. Gently fold in raspberries and lemon zest.  Using hands, get some dough and press it down with your hands to form scone (size to your preference).  Place on lined baking sheet.  Repeat with remaining dough.  OR you can put this mixture into muffin tins. less sticky mess, but also don't look like scones. Either way, Bake for 20-25 minutes until golden brown. Allow them to cool down slightly prior to eating.

For freezing, based on original recipe:
Double this recipe and freeze unbaked and shaped scones on a parchment lined sheet. Once frozen, I transfer them to a zip bag and freeze up to 3 months. To bake, remove from freezer while oven preheats and add 2-3 minutes to baking time.

That's the "snack" that needs to be baked. Below are the "raw meals" that I prepped and stored in ziploc bags to throw in crock pot or oven. The first two are from this site.

#2 - Chicken Fajitas

• 2 lbs chicken breast
• 1 bell pepper, diced
• 1 can green chili peppers, diced
• 1 onion, diced
• 1/2 cup chicken broth
• 1 taco seasoning packet
• 1 tsp chili powder
• 1/2 tsp paprika
• 1 tsp salt

Mix all ingredients in the freezer bag, and squeeze out all air before sealing. Lay flat in the freezer and once frozen you will have an easy shape to stuff anywhere. Remember, write directions on bag, or if you are eating now, just follow below:

1. When it’s time to cook it, dump it all in your slow cooker and cook on high for 3-4 hours or low for 5-6 hours. **equally delicious when baked in the oven for 35-40 minutes
2. When it’s cooked, remove and shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.

#3 - Salsa Chicken

• 2lbs chicken breast
• 1 15 oz. can of black beans, rinsed and drained
• 1 pound bag frozen corn
• 1 can diced tomatoes with chilis
• 1 jar salsa
• 1 packet of taco seasoning

Mix all ingredients in the freezer bag, and squeeze out all air before sealing. Lay flat in the freezer and once frozen you will have an easy shape to stuff anywhere. Remember, write directions on bag, or if you are eating now, just follow below:

1. When it’s time to cook it, thaw and cook on low 8 hours. **equally delicious when baked in the oven for 35-40 minutes
2. When it’s cooked, remove and shred the meat and add it back to the pepper mixture and serve on rice with your favorite toppings.

Lastly, I will also be marinating 2 lbs of meat in our favorite marinade and storing this as well for easy defrosting and grilling. Kind of self-explanatory, but I wanted you to know it's another easy option for a prepped meal that is ready to go and doesn't involve many brain cells.

Whew! That's the first installment. Part two will follow shortly... enjoy!